Su Boregi (Water Borek)
Su Boregi is a traditional Turkish pastry featuring thin layers of dough, briefly boiled and then baked with a savory cheese filling. This vegetarian version uses a simple mixture of feta and parsley to create a comforting and delicious main course.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 661 kcal
Allergen information: may contain eggs, gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 500 gall-purpose flour
- 2 pcsegg
- 120 mlwater
- 1 tspsalt
filling
- 300 gfeta cheese, crumbled
- 0.5 cupfresh parsley, finely chopped
assembly
- 150 gunsalted butter, melted
- 100 mlmilk
topping
- 1 pcsegg yolk
- 1 tspblack nigella seeds(optional)
Ingredients
- 4 cupwater, for boiling
- 1 tbspsalt, for boiling water
Equipment
rectangular baking pan · large bowl for ice water · pastry brush · rolling pin · large bowl · large pot · whisk · small bowl
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour and salt for the dough.
About 1 min
- 2
Add the eggs and water to the flour mixture and mix until a shaggy dough forms.
About 2 min
- 3
Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
About 15 min
Cook’s note: The dough should be firm but pliable.
- 4
Divide the dough into 10 equal pieces, shape them into balls, and cover with a damp cloth or plastic wrap.
About 5 min
Cook’s note: This prevents the dough from drying out.
- 5
Let the dough balls rest for at least 30 minutes at room temperature.
About 30 min
Cook’s note: Resting makes the dough easier to roll.
- 6
While the dough rests, prepare the filling by combining the crumbled feta cheese and finely chopped fresh parsley in a medium bowl.
About 5 min
- 7
Preheat your oven to 180°C (350°F).
About 15 min
- 8
Grease a large rectangular baking pan (approximately 9x13 inches or similar size) with some of the melted unsalted butter.
About 1 min
- 9
Bring a large pot of water to a rolling boil and add the salt for boiling water.
About 5 min
- 10
Prepare a large bowl of ice water next to the boiling pot.
About 1 min
- 11
Take one dough ball and roll it out on a lightly floured surface into a very thin, large rectangle, similar in size to your baking pan.
About 5 min
Cook’s note: Aim for transparency, like phyllo dough.
- 12
Carefully place the first rolled dough sheet into the bottom of the greased baking pan without boiling; this will be the dry base layer.
About 1 min
- 13
Brush the dry base layer generously with melted unsalted butter.
About 1 min
- 14
Roll out a second dough ball into a thin sheet.
About 3 min
- 15
Gently submerge the second dough sheet into the boiling water for 30-60 seconds, until it becomes slightly soft and pliable.
About 1 min
Cook’s note: Do not overcook, as it will tear easily.
- 16
Immediately transfer the boiled dough sheet to the ice water bath to stop the cooking process.
- 17
Carefully remove the dough from the ice water, gently squeeze out excess water, and lay it loosely into the baking pan over the buttered dry layer.
About 1 min
Cook’s note: It's okay if it wrinkles; this adds to the texture.
- 18
Brush the boiled dough layer with melted unsalted butter.
About 1 min
- 19
Repeat steps 14-18 for three more dough sheets, creating a total of five boiled layers on top of the dry base.
About 15 min
- 20
Spread the entire feta cheese and fresh parsley filling evenly over the fifth boiled and buttered layer.
About 1 min
- 21
Repeat steps 14-18 for the remaining five dough sheets, layering them on top of the filling.
About 15 min
Cook’s note: Ensure the top layer is also boiled and buttered.
- 22
Once all layers are in place, gently tuck in any overhanging edges of dough.
About 1 min
- 23
In a small bowl, whisk together the milk and egg yolk for the topping.
About 1 min
- 24
Pour this mixture evenly over the top layer of the borek.
About 1 min
- 25
Sprinkle with black nigella seeds if desired.
- 26
Bake for 40-45 minutes, or until the top is golden brown and crispy.
About 45 min
Cook’s note: Check for doneness by ensuring the bottom is also cooked through.
- 27
Remove from the oven and let cool slightly before slicing and serving.
About 5 min
Per serving
Nutrition
- Calories
- 661kcal
- Protein
- 19g
- Carbs
- 66.9g
- Fat
- 34.6g
- Fibre
- 2.5g
- Sugar
- 3.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Su Boregi in an airtight container in the refrigerator.
Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes until warmed through, or in a microwave for quicker reheating, though it may lose some crispness.
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